Loose Basundi

Loose Basundi is a traditional milk-based dessert prepared by slow evaporation of full-cream milk, but kept at a pourable, semi-liquid consistency rather than a thick, set texture. It is commonly sold fresh in sweet shops, dairies, and catering services where daily consumption and freshness are prioritized.

This variant focuses on taste, aroma, and texture, while maintaining cost efficiency and quick turnover in commercial operations.

Key Learning Points:

• Raw milk selection and fat/SNF standardization

• Controlled milk boiling and partial concentration technique

• Achieving correct loose consistency without over-thickening

• Sugar balance for fresh consumption

• Flavoring options (cardamom, saffron, nuts)

• Preventing skin formation and lumping

• Hygiene and food safety during open processing

• Short shelf-life management and storage conditions

• Bulk handling and serving methods

• Costing, yield calculation, and daily production planning

Participants learn how to prepare market-ready loose basundi that meets consumer expectations for freshness, taste, and smooth flow — ideal for high-volume, same-day sales.